Results 111 to 120 of about 702,198 (287)
Molecular Oncology, EarlyView.CDK11 inhibition stabilises the tumour suppressor p53 and triggers the production of an alternative p21WAF1 splice variant p21L, through the inactivation of the spliceosomal protein SF3B1. Unlike the canonical p21WAF1 protein, p21L is localised in the cytoplasm and has reduced cell cycle‐blocking activity.
Radovan Krejcir +12 more
wiley +1 more source
FoodsChicken with Armillaria mellea prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial.
Xiaolan Dong +6 more
doaj +1 more source
Molecular Oncology, EarlyView.Clinical trials on PARP inhibitors in urothelial carcinoma (UC) showed limited efficacy and a lack of predictive biomarkers. We propose SLFN5, SLFN11, and OAS1 as UC‐specific response predictors. We suggest Talazoparib as the better PARP inhibitor for UC than Olaparib.
Jutta Schmitz +15 more
wiley +1 more source
Physico-chemical and Sensory Evaluation of Market Yoghurt in Nigeria [PDF]
, 2011 This study examined the quality of some yoghurts made and sold in the Nigerian market. Nine commercially available brands of yoghurt drinks which represent seven different manufacturers were randomly selected.
OLUGBUYIRO, J.A.O
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Molecular Oncology, EarlyView.HDAC4 is degraded by the E3 ligase FBXW7. In colorectal cancer, FBXW7 mutations prevent HDAC4 degradation, leading to oxaliplatin resistance. Forced degradation of HDAC4 using a PROTAC compound restores drug sensitivity by resetting the super‐enhancer landscape, reprogramming the epigenetic state of FBXW7‐mutated cells to resemble oxaliplatin ...
Vanessa Tolotto +13 more
wiley +1 more source
Media Peternakan, 2017 Meat deterioration can occur because of lipid oxidation and bacteria that could affect meat quality. It has been recognized that fruits of lime (Citrus aurantifolia) and roselle (Hibiscus sabdariffa) calyces contain bioactive compounds that have a ...
G. E. M. Malelak +3 more
doaj +1 more source
Instrumental and sensory characterisation of oleogels for cosmetic use [PDF]
, 2015 Oleogels are semisolid systems consisting of an oleogelator (gelling agent) and a lipophilic liquid phase. Despite having some distinct advantages (e.g. absence of preservatives or surfactants), the use of oleogels in cosmetic products is still sporadic.
Grant-Ross, Peter +3 more
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Carbonated Yogurt—Sensory Properties and Consumer Acceptance
Journal of Dairy Science, 1999 Abstract Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabilizer (a blend of modified food starch, carrageenan, and pectin), and skim milk. After addition of the yogurt cultures and Lactobacillus acidophilus and Bifidobacterium longum , yogurt samples
Karagul-Yuceer, YONCA +3 more
openaire +2 more sources
Dual targeting of RET and SRC synergizes in RET fusion‐positive cancer cells
Molecular Oncology, EarlyView.Despite the strong activity of selective RET tyrosine kinase inhibitors (TKIs), resistance of RET fusion‐positive (RET+) lung cancer and thyroid cancer frequently occurs and is mainly driven by RET‐independent bypass mechanisms. Son et al. show that SRC TKIs significantly inhibit PAK and AKT survival signaling and enhance the efficacy of RET TKIs in ...
Juhyeon Son +13 more
wiley +1 more source
Fortification of milk with phytosterol and its effect on sensory and physicochemical properties
Irish Journal of Agricultural and Food Research, 2018 Phytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion.
Nagarajappa V. +3 more
doaj +1 more source